Tahini avocado salad, with lettuce, walnut and avocado mixed with the chef’s special tahini sauce

Cherry Tomato, Cengelkoy Cucumber, red onion, black olives, ezine cheese, olive oil, lemon sauce

Arugula, with pieces of peach, feta cheese and balsamic glaze sauce 

I’m Vegan, Mediterranean greens, with our boiled triple grains, chickpeas, Mexican beans, and wheat.